Over 30 years ago Peter and Henri founded Pipers Farm with one mission, to produce wholesome and healthy food that they felt confident to feed their children. (You can read more about our mission here)
Chicken was where it all began, as they were fixated on producing birds sustainably, rearing chickens like it had been done generations before, by turning their backs totally on industrial chicken production.
Feeding the whole family wholesome and nutritous food has always been at the heart of our family business, it guides every single decision we make from the type of breed we farm to how we deliver you wonderful ingredients to use at home.
We have crafted this simple recipe, that is so brilliant for the whole family, as a nod to where it all began.
Our mission to bring you and your family food that you can eat with total confidence remains as important now as it did right at the very start of the Pipers Farm.
500g Properly Free Range chicken mince
A small bunch of thyme, chopped
1 shallot, finely diced
1 small clove of garlic, finely chopped
A good pinch of ground white pepper
Pure sea salt
1 Free Range egg
Preheat a fan oven to 210C.
In a bowl mix together the chicken mince, garlic, shallot, thyme, pepper and salt.
Roll out the pastry into a long rectangle then place the filling mixdown the middle of the pastry, forming a long sausage.
Brush one half of the pastry with egg wash and fold over. Where the pastry meets, push it down the end of a fork all the way along. Trim the ends and cut into 6 sausage rolls.
Place onto a lined baking sheet and use the remaining egg wash to brush over the top of the sausage rolls. Sprinkle a little sea salt over the top.
Place into the oven and bake for 20 minutes.
Remove and leave to cool for 5 minutes and serve with a dollop of chutney.